- 1 lb elbow macaroni
- 3 tablespoons butter
- 1 -2 serrano peppers or 1 -2 jalapeno pepper
- 1 poblano pepper
- 1 onion
- 4 tomatoes
- 2 tablespoons flour
- 1 teaspoon adobe seasoning
- 1 1⁄2 cups skim milk
- 2 cups shredded extra-sharp cheddar cheese, plus extra for garnish
- 1 cup light sour cream
- hot sauce
- salt and pepper
- coriander (optional garnish) or chives (optional garnish)
Directions See How It's Made
- Dice peppers, onion, and tomatoes.
- Melt 1 tbsp butter at medium heat.
- Sautee onions until golden brown (2 minutes), next add peppers and sautee for an additional 2 minutes. Add tomatoes and sautee, stirring occasionally until pasta is done. Sprinkle with adobe seasoning and salt and pepper to taste.
- Meanwhile, boil dilatini or macaroni.
- Drain pasta, rinse with cold water and set aside.
- In pasta pot, melt remaining butter over low heat.
- Add flour to butter and stir to make a roux, browning a bit as you stir.
- Remove from heat and whisk in 1 cup milk. Whisk repeatedly to break up clumps. Mixture should be smooth and thick. Return to low heat.
- Slowly add cheese to milk mixture whisking regularly. Add sour cream to sauce, stirring to incorporate. If the sauce gets too thick, add more milk.
- Add pasta and sauteed veggies to sauce. Stir to coat pasta.
- Finish by seasoning with hot sauce (I like tobasco or sylvia's).
- Garnish with some additional shredded cheese and some chopped coriander or chives.